Peppercorn Sauce

Peppercorn Sauce

Serves 4

4g black peppercorns
1 onion 
200mL skimmed milk (3 syns/4=.75 syn)
1 Knorr “veg stockpot”

Part grind the peppercorns in a mortar & pestle.

Spray a saucepan with Fry Light and add the peppercorns & chopped onion, sauté the onions until soft, add the stockpot and mix until it dissolves add a small amount of milk and as it starts to cook add more, mixing all the time. 

Repeat this until all the milk had gone, do not boil it, just simmering, and allow to thicken, test for seasoning, and serve.